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Takara Club

Servings: 1


Main Ingredients

  • Kuro Yokaichi
    1.5 oz
  • Dry Vermouth
    0.5 oz
  • Fresh Lemon Juice
    0.5 oz
  • Strawberry and Rhubarb Syrup*
    0.5 oz
  • Egg White
    a half
  • Rhubarb Ribbons
  • Steps

    *How to make strawberry and rhubarb syrup

    1. Add one cup water, one cup fine sugar, 6 strawberries cut in halves, one stalk of rhubarb to a small pot. Boil for 2 minutes and remove the pot from the heat. Let it steep for 20 minuets. Strain.


    1. Add all ingredients to a cocktail shaker with ice, shake til chilled, and strain. Add the drink back to the tin and shake without ice. Pour the drink into a chilled cocktail glass. Garnish with rhubarb ribbons.

    The photo & recipe by Vivian Cromwell for Takara Sake USA.
    Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay

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